LEVEL | Beginner |
PRODUCT | LAMB |
PORTIONS | 2 |
PREP TIME | 15 minutes |
COOK TIME | 30 minutes |
REST TIME | 10 minutes |
TOTAL TIME | 55 minutes |
Ingredients:
600 g Standard Rack
4 potatoes
5 asparagus
8 cherry tomatoes
5 carrots
5 mushrooms
3 shallots
2 garlic cloves
30 g butter
50 g honey
Orange blossom water
Water
Olive oil
Salt
Pepper
Lavender leaves
PHOTOS
STEPS
Step 1
In a bowl, cook the honey and orange blossom water together with some lavender leaves for a few minutes, then rest.
Step 2
Cut the rack in half and remove the meat from the bones by scraping with a sharp knife, then tie the meat with kitchen string. Season.
Step 3
In a large casserole dish, combine a drizzle of oil, 15g butter and 2 whole garlic cloves.
Step 4
Add the lamb to the casserole dish and sear over high heat. Place in the oven at 200 C for 12 to 15 minutes. Remove the string from the lamb and rest.
Step 5
For the garnish, cut the carrots, shallots, and asparagus in half, and the mushrooms in 4, and sauté them in a pan with a drizzle of oil.
Step 6
In a separate pan, melt 15g of butter, and after cutting in half, add potatoes to the pan. Add a splash of water, cover the pan, and let it cook for 15 minutes.
Step 7
Serve the racks of lamb on a platter along with the vegetable garnish, adding a drizzle of the honey and lavender sauce. Decorate with cherry tomatoes.
Tip: Lamb is at its best during spring. This is because it is during this time that the young ewes are 100% grass-fed, feeding on New Zealand's best pastures.
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